Marco Casol
President & CEO, PreGel AMERICA
One of the world’s foremost experts in the industry, Marco Casol, a true Gelato Amante (gelato lover), has a deep-rooted passion for gelato, dating back to the origins of his family’s gelato business which began more than 100 years ago in the Dolomite mountain region of Northern Italy where gelato was first invented.
After filling the need in their small mountain village and surrounding region, Marco’s mother’s family crossed the Alps and entered Germany, helping to introduce gelato to a new region of Europe and igniting its popularity. Marco’s family still owns and runs successful gelato stores throughout Europe.
Over the years, generations passed down secret ingredients and special recipes, making their gelato even more delectable and raising the standards even higher. Today Marco continues his family’s tradition of perfecting the way gelato is made with his devotion to creating the highest quality products for PreGel AMERICA.
Combining his love of Gelato and his business acumen, Marco completed international law studies in Italy and Germany and graduated from the Artisan Gelato School of Italy in 1998. He subsequently became one of the school’s instructors, sharing his expertise in recipe and flavor development, as well as the art of food design. His ability to speak Italian, English, French, Spanish and German helped him run well-attended Gelato seminars all over world. He also contributes to some of the most famous gelato magazines in Europe, including Il Gelatiere and Uniteis, spreading the message that gelato is not just a product, but a total experience.
Following his family’s custom of introducing gelato to new markets, Marco joined PreGel in 2002 in anticipation of the company’s creation of a North American branch. As CEO and president of PreGel AMERICA, Marco is responsible for overseeing PreGel product distribution and the PreGel Professional Training Center. His commitment to ensuring the highest quality gelato is evident by the training classes he conducts, both at the Concord headquarters and throughout the country. He consults on how to set up gelato shops, and provides business plans and proposed budgets. He also explains his vision for the store and his desire for the finest design, from the location of the display cases to the size of the windows.
At the classes, attendees are treated to “Marco’s rules,” fundamental practices that help ensure the success of new gelato shops: fresh gelato is the best gelato; passion and commitment to the product is key; the act of making gelato is an art that must be practiced and perfected; science is important in maintaining a consistent product.
Marco’s passion for gelato is contagious as he travels the world and shares his belief that the total experience of gelato is what elevates it from all other frozen desserts.
